5-205.11; Priority Foundation; Handwashing sink was used to obtain water for customer beverages. A handwashing sink may not be used for purposes other than handwashing. Facility does not have a functional beverage dispenser. Facility may offer bottled water or obtain water at the prep sink/3-compartment sink. CDI- Directed employee to obtain water at the prep sink until a more permanent solution can be provided. 6-301.12; Priority Foundation; Handwashing sink upon entering kitchen did not have paper towels available. Handwashing sink in men's bathroom did not have a supply of paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. CDI- Paper towels were provided at these areas.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11(A)(1); Priority; In walk-in cooler; observed raw shell eggs stored above cheese and other ready-to-eat food; raw pork on shelf above cilantro and avocados; and container of raw beef on top of cooked chicken. In reach-in freezer; observed prepped; raw food above ready-to-eat food. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.14; Priority; One large container of pozole (59F-60F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Pozole was voluntarily discarded during the inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; TCS foods that were cooked and cooled a few hours ago were cooling in tightly wrapped metal sixth pans that were stacked together. Pozole was cooling in a large container overnight in the walk-in cooler. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered. CDI- Cooling methods reviewed with PIC and containers were vented and unstacked. Pozole was voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11(A); (B) and (D); Core; Metal food containers and bowls that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-402.11; Core; Prep sink in corner is no longer secured to the wall. 3-compartment sink is no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall. 4-501.11; Core; Tall reach-in freezer is leaking water and refreezing on bottom interior of unit. Small prep cooler is leaking water and collecting at bottom interior of unit. Equipment shall be maintained in a state of good repair and condition. Repair these refrigeration units.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110; Core; One employee purse found stored on shelving on the makeline commingling with food and ingredients. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. CDI- Purse removed from makeline.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-101.11; Priority; Microbial growth was found on cooked meat; mango habanero salsa; and sour cream in the walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI- Moldy food was voluntarily discarded upon request.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-302.11 (A)(4); Core; Several containers of ready-to-eat food in the walk-in cooler were missing lids and there was a potential for overhead contamination due to soiled shelving. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- All food containers were covered in the walk-in cooler. 3-302.11(A)(1); Priority; Raw shell eggs were found above limes and other ready-to-eat food in the walk-in cooler. Raw chicken found stored on top of raw beef in the walk-in cooler. In prep cooler; observed raw meat on shelf above several cooked foods. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1); Priority; Queso in steam well holding between 89F-100F in a double pan that did not contain water. Maintain TCS foods in hot holding at 135F or above. CDI- Food was voluntarily discarded during the inspection. This was the only TCS food that was hot holding at improper temperature.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; All refrigerated; ready-to-eat; TCS food in the walk-in cooler found holding between 47F-50F (see the temperature chart). Ambient air of walk-in cooler measured 43F. Maintain TCS foods in cold holding at 41F or less. CDI- Refrigeration technician was called for an emergency visit and will arrive later today or sometime tomorrow. All refrigerated; ready-to-eat; TCS foods that were cooked/opened/prepared prior to today were voluntarily discarded. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly. EHS will return within 3 days to verify that the walk-in cooler is capable of holding at proper temperature.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; Improvement noted on this violation since last routine inspection. Foods were properly datemarked today; however; some ready-to-eat; TCS foods were found holding longer than 7 days. In walk-in cooler; observed a container of birria with a prep date of (5/20); a container of pinto beans with a legible discard date of (5/27) and a container of pozole with a prep date of (5/24). In prep cooler; observed refried beans (5/18) holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- All TCS foods mentioned were voluntarily discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Several TCS foods that were cooked and cooled a few hours ago were cooling in tightly wrapped metal sixth pans that were stacked together. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered. CDI- Cooling methods reviewed with PIC and containers were vented and unstacked.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread used to make tortas is stored in direct contact with to-go bags in the walk-in cooler. Raw pork found stored in a black trash bag. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers; approved wrappings; or approved food-grade bags to store exposed food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core; Sanitizer bucket observed with a concentration of 0ppm chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm for chlorine). CDI- Bucket was replenished with sanitizer at the correct concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-402.11; Core; Improvement noted on this item number (#47) since the last routine inspection- handles have been replaced on handwashing and 3-comp sinks and utensils appear to be in good repair. Prep sink in corner is no longer secured to the wall. 3-compartment sink is no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Cleaning is still needed on metro shelving in the walk-in cooler to remove the accumulated debris and in reach-in freezer/prep cooler to remove the accumulated water at the bottom of the unit. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Person in charge does not have active managerial control of facility as delineated by several REPEAT priority violations and food safety risks observed throughout facility. Refer to violations below. CDI- Most priority violations were corrected on site. EHS will return to verify that the high temp dish machine is reaching proper temperature by May 8; 2026.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
5-205.11(A); Priority Foundation; Handwashing sink cold knob does not work and hot water gets to 120F which does not make the handwashing sink accessible for use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. VR- EHS will return to verify compliance of this item.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11 (A)(4); Core; Several containers of ready-to-eat food in the walk-in cooler were missing lids and there was a potential for overhead contamination due to soiled shelving. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- All food containers were covered in the walk-in cooler. 3-302.11 (1)(D); Core; Opened container of raw chicken above shrimp and beef (in-house packaging) in the reach-in freezer. Frozen commercially processed and packaged raw animal food may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11; Priority; High temp dish machine hot water sanitizing step is not reaching the required temperature at the utensil surface. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. Facility is equipped with a 3-compartment sink that will be used to sanitize utensils until unit can be repaired. Since facility has several multi-use utensils for dine-in; EHS will return on May 8; 2026 to ensure the high temp dish machine is capable of achieving a temperature of 160F at the utensil surface.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14; Priority; One large bucket of sweet rice (44F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Sweet rice was voluntarily discarded during the inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; At the time of inspection; several bulk containers of ready-to-eat; TCS foods in the walk-in cooler were lacking a date label (left side upon entry). Later in the inspection; employee labeled all items with a label of (5/7) . Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). VR- EHS will return tomorrow to verify proper and accurate datemarking.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Found a can of Raid and Hot Shot on low shelf near mop sink with label stating "For indoor residential use only". Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. VR- EHS will return on May 8; 2026 to verify that these chemicals are removed from the establishment. 7-102.11; Priority Foundation; Label was missing on working container of yellow chemical under the dish machine. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Label added. 7-207.11; Priority; Bottle of CalMagD "Nutrilite"; bottle of Aspirin and allergy relief all found on the cook line either commingling with ingredients or stored above clean utensils. Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food; equipment; utensils; linens; and single-service and single-use articles. CDI- Medicines were relocated during the inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Sweet rice was found cooling in a large; deep container in the walk-in cooler overnight. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. Owner stated that the facility typically uses ice wands to aid in the cooling process but wands are not being used and there was no ice wands in the freezer at the time of inspection. CDI- Cooling methods reviewed with PIC and sweet rice was voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed live and dead roaches in the warewashing area and on the makeline. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. PIC was unable to produce any invoices of professional pest control. Call professional pest control services and request an emergency visit.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Chicken from pot was poured out into a large plastic contianer that was stored on the floor in the kitchen area. In walk-in cooler; observed crate of raw onions stored on the floor and stacks of tortilla boxes on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor. 3-307.11; Core; Bread used to make tortas is stored in direct contact with to-go bags in the walk-in cooler. Masa is stored in direct contact with to-go bags in the walk-in cooler. Other cooked food found stored in the same plastic bags in the walk-in cooler. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers; approved wrappings; or approved food-grade bags to store exposed food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.11 (A); (B); and (D); Core; A stack of clean pots were found stored on the floor near the tall reach-in freezer. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep these items off of the floor once clean. *This was a general comment on the last routine inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-402.11; Core; Prep sink in corner is no longer secured to the wall. 3-compartment sink is no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall. 4-501.11; Core; Hot water handle is missing on 3-compartment sink. Cold water handle is missing on handwashing sink across from walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Replace handles on these sinks. 4-202.11; Priority Foundation; Fryer basket with metal protruding in corner. Multi-use food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints. CDI- Fryer basket was voluntarily discarded.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Extensive cleaning is needed on shelving and storage areas throughout facility to remove the accumulated food residue. Cleaning is also needed in prep coolers and tall reach-in freezer to remove the accumulated food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core; When water flows; there is a leak from the drain pipe under the sanitize basin of the 3-compartment sink. Plumbing is completely missing under the prep sink in the corner. Maintain a plumbing system in good repair. Repair 3-compartment sink to not leak. Reinstall plumbing under prep sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; Large amount of food debris and residue along floors throughout kitchen and prep areas. Physical facilities shall be maintained clean. Keep these areas clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Person in charge does not have active managerial control of facility as delineated by priority violations and food safety risks observed throughout facility. Refer to violations below. CDI- Most priority violations were corrected on site. EHS will return to verify that the high temp dish machine is reaching proper temperature by January 23; 2026. EHS strongly recommends that the person in charge take an approved food protection manager class.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. Owner showed up during the inspection and has a certification that expired in 2022. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-302.11 (A)(4); Core; Several containers of ready-to-eat food in the walk-in cooler were missing lids and there was a potential for overhead contamination due to soiled shelving. Head of lettuce in prep cooler found stored in direct contact with wire shelf. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- All food containers were covered in the walk-in cooler. Lettuce was wrapped with saran wrap.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-703.11; Priority; High temp dish machine hot water sanitizing step is not reaching the required temperature at the utensil surface. Equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up and achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize utensils until unit can be repaired. Since facility has several multi-use utensils for dine-in; EHS will return on January 23; 2026 to ensure the high temp dish machine is capable of achieving a temperature of 160F at the utensil surface.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14; Priority; One large container of black beans (50F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Black beans were voluntarily discarded during the inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.18; Priority; Several bulk containers of ready-to-eat; TCS foods in the walk-in cooler were lacking a date label (left side upon entry). Ready-to-eat; TCS foods on right side of walk-in cooler (upon entry) had appropriate date labels. Cooked beef (1/13) and chicken (1/12) had a prep date that exceeded 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). CDI- Prep dates were known for bulk foods and labels were allowed to be added to containers. Cooked beef and chicken were voluntarily discarded.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Black beans were found cooling in a large; deep container in the walk-in cooler overnight. Cooling shall be accomplished by using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient/using ice wands; placing the food in shallow pans; separating the food into smaller or thinner portions; or using other effective methods. Owner stated that the facility typically uses ice wands to aid in the cooling process but wands are not being used. CDI- Cooling methods reviewed with PIC and black beans were voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed a live; tiny roach on the mechanical dish machine and a live; medium sized roach on the 3-compartment sink in the warewashing area. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Call professional pest control services and request a visit.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Large container of soup and large container of beans found stored on the floor in the kitchen area. In walk-in cooler; observed container of raw beef stored on the floor under rack and crates of green onions on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor. 3-307.11; Core; Bread used to make tortas is stored in direct contact with to-go bags in the walk-in cooler. Masa is stored in direct contact with to-go bags in the walk-in cooler. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers; approved wrappings; or approved food-grade bags to store exposed food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4-903.11 (A); (B); and (D); Core; A stack of clean pots were found stored on the floor near the tall reach-in freezer. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep these items off of the floor once clean. *No points deducted due to this being a different violation under the same code.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-402.11; Core; Prep sink in corner is no longer secured to the wall. 3-compartment sink is no longer secured to the wall. Fixed equipment that is not easily movable shall be spaced for easy cleaning; spaced not more than 1 mm from the wall/ceiling/adjoining equipment; or sealed to adjoining equipment/walls to avoid seepage/spillage. Reseal these sinks to the wall. 4-501.11; Core; Hot water handle is missing on 3-compartment sink. Cold water handle is missing on handwashing sink across from walk-in cooler. Equipment shall be maintained in a state of good repair and condition. Replace handles on these sinks.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-602.13; Core; Extensive cleaning is needed on shelving in the walk-in cooler to remove the accumulated food residue and microbial growth. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core; When water flows; there is a leak from the drain pipe under the sanitize basin of the 3-compartment sink. Plumbing is completely missing under the prep sink in the corner. Maintain a plumbing system in good repair. Repair 3-compartment sink to not leak. Plumber is in the process of repairing plumbing under prep sink and is awaiting parts.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.115; Core; Outside dumpster enclosure with a significant amount of spilled grease and grease receptacle is heavily soiled. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean grease from receptacle and ground.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Bread used to make tortas is stored in to-go bags on the wire rack and in the walk-in cooler. Food shall be protected from all sources of contamination. Store bread in food-grade bags/containers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(E); A bucket of sanitizer was stored on the floor by a prep cooler. Sanitizer containers used for wet wiping cloths shall be stored off the floor and to prevent contamination of food; equipment; and utensils.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not a certified food protection manager. The person in charge shall be certified food protection manager through an accredited program. Renew certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-501.16(A)(2); Priority; Cooked chicken; shredded lettuce; sour cream and other foods temped between 48-62F in the top and bottom sections of the prep cooler by the cookline. PIC stated that they moved the cooler (accidently unplugging it) at 8:30am when they received a food delivery.TCS foods in cold holding shall be maintained at 41F or less. CDI - Cooler plugged back in. TCS foods removed; foods at 50F and below moved to walk-in to cool back down to 41F within 1 hour; foods that did not cool down were voluntarily discarded along with tcs foods that temped at 51F and above.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of Clorox based sanitizer and peroxide were not labeled. Working containers of toxic materials such as cleaners and sanitizers shall be labeled with the common name of the sanitizer. CDI - Spray bottles were labeled 7-204.11; Priority; The sanitizer in the buckets was so strong that the test strip kept turning white. Chlorine based sanitizer shall be made at correct concentrations; diluting as required. CDI - Water was added until sanitizer tested at 200 ppm. (Remember: chlorine based sanitizer shall be maintained between 50-200 ppm).
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Foods being cooled are still being double-wrapped with plastic wrap. Quickly cool foods usingmethods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI - Foods vented to allow for more air flow; education. **Some foods are still being left uncovered to cool - remember that foods in the cooling process should not have to be tightly wrapped; they should only be loosely wrapped if there are possible sources of contamination near by .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4-903.11 (A); (B); and (D); Core; Silverware is being stored with the handles in the container in the waitstaff area as well as in the clean dish area. Silverware shall be stored covered or inverted. Ensure all the silverware handles are "up".
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The bottoms of some of the prep-coolers; the inside of the oven and shelving in the walk-in cooler need wiping down; the fan guards on the evaporator in the walk-in cooler have a buildup of dust. Non-food contact surfaces shall be maintained clean. Continue working on cleaning. *No points taken due to different items needing to be cleaned during this inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.17; Core; One of the stalls in the women's bathroom does not have a covered trash can. Bathrooms used by females shall have a covered trashcan for the disposal of feminine hygiene products. Provide a covered waste bin in female restrooms. 6-501.18; Core; The underside of the urinal in the men's bathroom is soiled. Handwashing sinks; urinals and toilets shall be frequently cleaned so that they are maintained clean. Clean the underside of the urinal more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.110; Core; Trash bags and boxes are stored outside of the garbage and recylcing dumpsters. Trash; recylables and returables shall be stored inside of dumpsters/receptacles so that they are inaccessible to insects and rodents. Work with neighbors and landlord to keep dumpster area clean. *Points not increased since the area is not any worse than previous inspection.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.12; Core; The ceiling vents in the bathrooms are coated in dust.Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the ceiling vents more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food and drinks found stored with seasonings near the reach in freezer; dry goods storage racks and walk-in cooler. Employee food and drinks shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI - Items were relocated to bottom shelves.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not a certified food protection manager. The person in charge shall be certified food protection manager through an accredited program. Renew certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; An employee was removing tortillas from the flattop with a griddle but putting her hand on top to keep them stacked so they would not fall before transferring them to a cutting board. Employees shall not have bare-hand contact with ready to eat foods; use suitable utensils; single-use gloves or dispensing equipment. CDI- Tortillas voluntarily discarded.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11; Priority Foundation; Small container found stored in the hand sink by prep cooler #1. Hand sinks shall be used only for handwashing. CDI: Container was moved.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11 (A)(2); Priority; Raw ground beef was stored above cooked rice and milk in prep cooler #1 and packaged raw chicken was stored above packaged raw beef in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI - Items were rearranged by final cook temp (ground beef and chicken moved to bottom shelves).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked rice was double wrapped in plastic wrap temped at 79F at 3:48pm. Inspector left rice uncovered and checked back at 4:15pm - rice had been re-wrapped. Inspector educated on cooling once again and left rice uncovered. Quickly cool foods usingmethods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI - Rice left uncovered; education. **Inspector did observe uncovered items temping above 135F in small portions in the walk-in cooler (queso; salsa; meats). .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14(B); Core; The chlorine based sanitizer in the buckets tested around 300 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses (50-200ppm for chlorine based sanitizer). CDI- Sanitizer was diluted until it tested within range.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12; Core; Portion cups were being stored in the garlic powder and a sauce in one of the prep coolers. Utensils being stored in foods shall be stored with the handle above the food. "Dig" scoops into food/food ingredients in containers.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; The ceiling of the microwave by the slicer and the splash guard behind the cooking line have a buildup of food splash on them. Non-food contact surfaces shall be maintained clean. Continue working on cleaning. *No points taken due to different items needing to be cleaned during this inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.17; Core; One of the stalls in the women's bathroom does not have a covered trash can. Bathrooms used by females shall have a covered trashcan for the disposal of feminine hygiene products. Provide a covered waste bin in female restrooms.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.110; Core; Trash bags and boxes are stored outside of the garbage and recylcing dumpsters. Trash; recylables and returables shall be stored inside of dumpsters/receptacles so that they are inaccessible to insects and rodents. Work with neighbors and landlord to keep dumpster area clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC not a certified food protection manager. The person in charge shall be certified food protection manager through an accredited program. Renew certification.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Mushrooms (49F); cooked beef (52F); cooked pork (52F) and raw chicken (68F) in the cooling drawers at the flattop (ambient air 50F) temped above 41F. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods were voluntarily discarded. ***Ambient air in cooler dropped to 35F within an hour without any food stored in it; PIC to continue to monitor cooler to determine if it needs servicing.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.13 ; Priority Foundation; Boxes of beef intestines temped at 30F were stored next to the 3 door each in freezer. Foods shall be thawed either under refrigeration; as part of the cooking process or completely submerged under continuously flowing water that does not temp above 70F. CDI- Boxes were relocated to walk-in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-302.12; Core; A few containers of seasonings and breaders were not labeled. Containers storing food/food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label food containers/squeeze bottles.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; Damp/wet wiping cloths were stored on cutting boards; prep tabless and by the range. Damp/wet wiping cloths shall be stored in sanitizer when not in use. Keep cloths dry or store in sanitizer once damp.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12; Core; Scoops were laying on food/seasonings in the containers with the red lids. An entire spoon was emerged in food in the overflow cooler. Utensils being stored in foods shall be stored with the handle above the food. "Dig" scoops into food/food ingredients in containers. CDI- The spoon was removed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-501.110; Core; Clear trash bags and waste from neighboring establishments were stored outside of the garbage dumpster. Trash; recylables and returables shall be stored inside of dumspters/receptacles so that they are inaccessible to insects and rodents. Work with neighbors and landlord to keep dumpster area clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11; Core; An employee's hair gel was stored on a rack with non-perishable foods. Lockers or other suitable facilities shall be provided for the orderly storage of employee belongings. CDI- Employee items relocated. ; 6-403.11; Core; Employee food/drinks were mixed in with the restaurant's food and drinks in the prep cooler and walk-in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Employee food relocated to employee food storage area.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Train more employees to be CFPM.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-302.11; Priority; One box of raw chicken found stored over raw beef. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved the box of chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11; Core; Some black/brown and pink build up found on the inside of the ice machine. Ice machines shall be cleaned at a frequency to preclude the build up of mold or dirt. Increase cleaning frequency. ; 4-601.11 (A); Priority Foundation; A few metal pans found stored as clean with food debris remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Refried beans found hot holding below 135F (see temperature chart). TCS items shall be maintained 135F or above. CDI: Item was reheated to above 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority; Several RTE TCS foods found without a date mark including chicken; beef; carnitas and pork skin. Refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded. CDI: Employees dated the items with known dates.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food and drinks found stored above and with food for the restaurant. Employee personal items also stored on and above various produce items and dry goods. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Ensure employee items are stored away from restaurant items.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.